Ingredients:

  • 2 tbsp (12g) dark brown sugar, packed
  • 1 tbsp (7g) smoked paprika
  • 1 tsp (6g) kosher salt
  • 1 tsp (3g) cracked black pepper
  • 1 tsp (3g) garlic powder
  • ½ tsp (1g) onion powder
  • ¼ tsp (0.5g) cayenne pepper
  • 2 lb (907g) pork tenderloin
  • 2 tbsp (28g) olive oil

Instructions:

  1. Pat the pork tenderloin completely dry with paper towels. Rub the meat with olive oil to act as a binder.
  2. Combine all rub ingredients in a small bowl and apply liberally, massaging the spices into the meat.
  3. Place the pork on a wire rack over a baking sheet and refrigerate for at least 2 hours (or overnight) to dry brine.
  4. Preheat grill or smoker to 225°F (107°C). Place pork in the indirect heat zone and smoke until internal temperature reaches 130°F (54°C), typically 30–40 minutes.
  5. Increase grill heat to high (approximately 450°F / 230°C). Sear for 2–3 minutes per side until a deep mahogany crust forms and internal temperature hits 140°F (60°C).
  6. Transfer to a cutting board and tent loosely with aluminum foil. Let rest for 10–15 minutes to reach a final internal temperature of 145°F (63°C).